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This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
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a prefect late winter soup that is super high in antioxidants and taste amazing especially leftover. I made this soup when I had H1N1 last winter it may not have...
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Chinese broccoli in garlic sauce isn’t the only way to eat broccoli these days! I feel that broccoli doesn’t get enough credit. It can be made into so many things...
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This tasty wrap is based on something I've ordered lots of timesa tasty, cold peach-chicken salad.
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Get Chicken with Wild Mushrooms Recipe from Food Network
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
cooking.nytimes.com
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
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Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
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Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner.